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The Application of Lipophilic Green Tea Polyphenols in a Time‐Kill Study for Controlling Endospore Germination in Bacillus cereus
Author(s) -
Ali Bushra,
Tahir Hassan,
Lee Lee
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.773.12
Subject(s) - bacillus cereus , endospore , polyphenol , cereus , spore , nutrient agar , food science , incubation , green tea , germination , green tea extract , microbiology and biotechnology , agar , incubation period , biology , chemistry , antioxidant , bacteria , botany , biochemistry , genetics
Endospores serve as a survival strategy for spore‐forming bacterial cells because it allows them to survive for extended periods. Due to their highly resistant characteristics, they pose a high concern in food and hospital settings. Numerous reports have suggested that certain green tea polyphenols, which are derived from green tea leaves, have anti‐bacterial, anti‐cancerous, and antioxidant properties. This study focused on finding the minimal treatment time needed to result in a range of 95%‐100% of inhibition with the application of lipophilic green tea polyphenols, both the crude and purified extracts, at 1% and 5% concentrations in Bacillus cereus . Ten‐day harvested spore cultures were purified and boiled at 100°C for 20 minutes to eliminate any remaining vegetative cells. Heated experimental samples were treated with 1% and 5% of cLTP and pLTP for 5‐, 10‐, 15‐, and 30 minutes, serial diluted, plated onto nutrient agar plates, and subsequently incubated at 37°C for 24 hours. Non‐boiled cells and boiled cells without treatment were designated as controls. Colonies were counted in each culture dish after 24 hours of incubation. All of the treated and untreated samples were carried out in triplicate trials. The average inhibition of cLTP (1%) treatment at 15 minutes was 98.7%, pLTP (1%) was 99.6%, cLTP (5%) was 99.9% and pLTP (5%) was 100.0%. This study suggests that lipophilic green tea polyphenols play a significant role in inhibiting endospore germination best at a 15‐minute treatment time. Therefore, these natural compounds may aid in preventing food spoilage and contamination of devices in the medical industry. We would like to thank the Science Honors Innovation Program at Montclair State University for sponsoring this research.